Lovely! You can cook way ahead of time and serve at a moment's notice. I can imagine serving this at a campground with a nice wine and rosti potatoes, small salad. Yum, yum!! There is something exotic about having cordon bleu cooking on a white tablecloth in the middle of the forest or beach camp site.
I cooked this several months ago and stored it, covered in fat, in my fridge for a month in mason jars before eating. Holy Crap! This dish is SO, SO RICH but VERY VERY GOOD. I served it with herb sweet potato cakes made with a 50/50 mix of mashed sweet potatoes and pate choux. Planning on including that in Thanksgiving this year.
Merci. J'ai déjà fait cette recette 3 fois et le confit est sublime. Ça me rappelle mon adolescence, j'ai fait le collège et le lycée à Pau, la Gascogne 😍😍🇫🇷🇫🇷
Listen here!! I had this yesterday with mashed cauliflower(similar to mashed potatoes, but cauliflower instead) it was at a French restaurant in upper Manhattan nyc. Oh, my, goodness! It was freakin incredible. Never had escargot b4 either and it was incredible as well along with some French bread to dip in the sauce. If any of you are ever in nyc you've got to try this place. It's called Harlem Mason on 127th street St. Nicholas Avenue. Even the atmosphere of the place is comfortable.
My company hired a French cook for me while I was sent to work/live in Madagascar for a month. This became one of my favorite and most requested dish 🦆 That man always brightened my days there 🍽 😋 💜 My translators introduced me to Trevor Noah’s standup and my driver took me to the most beautiful places. This video just brought me back to one of my happy places. Food can do that 💕
You need the Mulard (aka Moulard) duck for this. It's a cross between Peking and Muscovy duck. Don't use Peking. You might be able to use Muscovy but it won't be as silky as the Mulard.
0:37 "...cooking it *it's in* own fat." You need to change around the order of those two words there, Bruno. It should be "cooking it *in it's* own fat". Apart from that, I really enjoyed the video. Great stuff as always.
Reminds me how my grandpa used to preserve cooked or raw pork inside lard without any electric refrigeration or freezing for more than 6months. I don't know about duck's fat but lard is consindered much healthier that butter.
Hi Bruno! Thank you very much for your amazing videos! Really enjoying your lessons of professional cooking :) I would like to ask generally about the preparation of duck. How correctly to roast duck in the oven , so it will have crispy skin, and tender juicy meat? always failing to cook this bird, either dry meat or skin is soggy :(
+Dany Josh, I have been told that when we are starting out, we should begin by immersing the duck in SUNFLOWER OIL. The duck will infuse through the oil, and we will lose a little sunflower oil each time, but we will GAIN the duck fat. So that in a year or so, our oil will be fat!
Hello chef! At your video for the duck config can you tell me if you do not mind how we call the technique of cutting the knuckle of the duck leg! Thanks a lot for your time!
I just have to get around to doing this! Oh, and please people... do NOT use Bressingham's recipe for duck legs. 180 degrees Celsius for 90 minutes is way too long!
Hi, I bought a whole duck, then I somehow cut the legs, of course not as nice as you, then I put the breasts and legs together, after marinating it with salt and pepper over night, later I decided to check it on RU-vid, then I saw you put only the legs, my duck is still in the oven do you think I should remove the breasts, Thanks
mark H he already had duck fat and extracted a small amount from the trimmings. He’s probably been collecting the duck fat for some time, I’ve tried that but my mum cooks with duck fat too often.
sharlicious123 I see what you mean, but not all fat is created equal. Some fats are not as assertive as others. Bacon fat is definitely pungent and lingers in the air. However, if you're referring to the greasiness of certain foods, I'm with you. That just turns my stomach - but that's usually because people use too much fats and cook the wrong way.
iLoveTurtlesHaha keep telling yourself that! hahah. low animal fat, low animal protein diet is best. load up on veggies/fruit/nuts/legumes. duck fat good for you! hahahaha. animal meat is OK but maybe 1 to 2 times a week.
I'm no copyright lawyer, but I'm surprised Fox hasn't sued your pants off for using that closing credit music. I mean don't get me wrong, I hope they haven't. I just know we live in a sue happy world.
Good receipe, thank you! Only one observation if I may, I am neither english or france so please speek one or other of the liguagens:) dont mix them :)
